Description
Monte Cristo Puff Pastry Pinwheels are a delightful appetizer combining layers of ham, turkey, and Swiss cheese wrapped in flaky puff pastry. These bite-sized pinwheels are brushed with a flavorful mayonnaise and Dijon mustard sauce, baked until golden, and finished with a buttery glaze. Perfect for parties or a savory snack, they are served with a dusting of powdered sugar and raspberry jam to add a touch of sweetness.
Ingredients
Scale
Puff Pastry Pinwheels
- 2 puff pastry sheets (17.3 oz box)
- ½ pound ham (thinly sliced)
- ½ pound turkey (thinly sliced)
- 12 Swiss cheese slices (about 8 ounces)
Sauce & Topping
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon heavy whipping cream
- 2 tablespoons salted butter (melted)
- Powdered sugar (for serving)
- Raspberry jam (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F and line two large baking sheets with parchment paper to prepare them for baking the pinwheels.
- Prepare Puff Pastry: Allow refrigerated puff pastry sheets to rest for 5 minutes or frozen sheets for 30 minutes at room temperature to soften for easier rolling.
- Roll out Pastry: Lightly dust a cutting board with flour, unfold one sheet of puff pastry, and roll it into a 10- x 12-inch rectangle using a rolling pin.
- Mix and Apply Sauce: Whisk together mayonnaise, Dijon mustard, and salt in a small bowl. Brush half of this sauce evenly over the rolled puff pastry sheet.
- Layer Fillings: Evenly spread half of the sliced ham, turkey, and Swiss cheese over the sauce-covered pastry.
- Form the Log: Starting at the long 12-inch side, tightly roll the pastry into a log shape, tucking in filling as you roll to keep it tight and even.
- Chill the Log: Trim any excess filling from the ends of the log, place it seam-side down, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes or up to overnight to firm up.
- Repeat for Second Sheet: Repeat steps 3 through 6 using the second puff pastry sheet and the remaining sauce, ham, turkey, and cheese.
- Slice the Pinwheels: When ready to bake, remove chilled logs from the refrigerator and slice each into twelve 1-inch thick pinwheels.
- Arrange on Baking Sheets: Place 12 pinwheels evenly spaced on each prepared baking sheet to allow for even baking and expansion.
- Apply Egg Wash: Whisk the egg with heavy whipping cream until smooth and brush this mixture over the tops and sides of the pinwheels to give them a golden, glossy finish.
- Bake: Bake the pinwheels in the preheated oven for 24 to 28 minutes until the puff pastry is golden brown and fully cooked through.
- Finish and Serve: Immediately after baking, brush the tops with melted butter for extra flavor and richness. Serve warm with a dusting of powdered sugar and raspberry jam on the side for dipping to provide a sweet contrast.
Notes
- Ensure the puff pastry is cold enough before baking to achieve maximum flakiness.
- Use good-quality deli meats and cheese for best flavor.
- You can prepare the pinwheel logs a day ahead and keep them refrigerated to save time.
- Adjust baking time slightly if your oven runs hot or cool to avoid burning or undercooked centers.
- Serve immediately after baking for best texture and flavor, though pinwheels can be reheated gently in a low oven if needed.
